Badam kheer

Badaam Kheer

Cooking time : 15 mins.Serves : 10

INGREDIENTS - 1 tin(400g) NESTLÉ MILKMAID Partly Skimmed Sweetened Condensed 
Milk 1 liter
Milk 50g 
Almonds 50g 
Cashew nuts ¼ tsp 
Almond essence

1. Blanch almonds and remove skin. Soak almonds and cashew nuts in 2 cups of hot milk for 15 minutes. Grind to a paste along with milk. 
2. Heat the remaining milk to boil. Add NESTLÉ MILKMAID Sweetened Condensed Milk and the ground almond‐cashew paste and cook for another 5 minutes with constant stirring. 
3. Remove from fire and add almond essence.

serve hot or cold

PALAK CHAPPATHI

PALAK CHAPPATHI

INGRIDIENTS:

Maida  - 1 cup
palak   - 1 bunch(wash n cut into pieces)
Green chillies - 4
Ginger - 1/2 inch
Garam masala pwd - 1/2 tsp
Chilli pwd -1/4 tsp
oil  - 1tsp
Milk
curd - 1 tbsp
Salt to taste


METHOD

Take a kadai put oil n fry green chillies then add palak fry till it obsorbs all the moisture then remove from the fire n keep a side . Grind the fried palak vit chilliesn ginger to smooth paste by adding little milk to it.
 Take a bowl add maida ,curd,slat , garam masala pwd,chilli pwd, oil , grinded paste n add knead like a dough n keep aside for 1/2 an hr.
Roll like chapathi n fry on tawa vit oil on both sides

yummy palak chapathi is ready to serve

Combination vit palak paneer curry makes more delicious....

PUDINA PULAO

Pudina Pulao 
Serves : 2 to 3

Ingredients:
2 cups rice (  basmati rice)
2 cups fresh mint leaves / pudina, 
1 onion, chopped fine
3 to 4 green chillies
¼ cup grated coconut 
1 tbsp ginger garlic paste
4 cloves
4 green cardamom pods
1" piece of cinnamon
1 tbsp garam masala
1 tbsp ghee
12 roasted cashews for garnishing (optional)
Salt to taste

How to Make Pudina Rice or Mint Pulao:

1. If using basmati, soak the rice in 4 cups water for half an hour and cook in pressure cooker for 1 whistle. Once pressure leaves the cooker, spread out on a plate and let it cool without clumping. If using rice cooker or any other method, cook until the rice is done yet firm.

2. Grind the mint leaves with the coconut, green chillies and ginger / garlic (if using fresh) to a paste.

3. Heat ghee in a pan and roast the cashews until golden brown (if using) and drain. Add the spices - cardamom, cloves, cinnamon, bay leaves and star anise - and saute for about a minute, taking care not to burn them. Then add the chopped onions and saute unil it turns transparent.

4. Add the ground paste to the pan and fry for about 2 to 3 mins until it turns fragrant. Again, take care not to burn! Add salt.

5. Mix in the cooled rice without breaking it too much. Garnish with the roasted cashews and serve with a raita of choice.

PANEER BREAD ROLLS

Ingredients:

1 cup crumbled paneer

1 small onion, chopped fine (I should have added this!)

1/2 tsp red chilli powder

1/4 tsp powdered cumin / jeera

1/2 tsp garam masala

1/2 tsp ginger garlic paste

A small bunch of coriander, chopped fine

1 tsp or a bit more tomato sauce / ketchup

4 slices of bread

Butter to toast

Salt to taste

How to Make Paneer Bread Rolls:

Place the crumbled panner in a nice bowl.,

Add the red chilli powder, garam masala, salt, chopped coriander, chopped onion, and jeera to this. 

Mix lightly with your finger tips. 

Then add the tomato sauce or ketchup and the ginger garlic paste.

Blend again with finger tips. Set aside while you prep the bread.

Remove the crusts from your bread. Use the regular white commercial variety. 

Roll out each slice as thin as you can. Commercial bread will have tons of leaveners in it so you get to do this quite easily.

Place about 1 tsp or so of filling on one end of the rolled out bread slice. 

Gently roll in from one end, making sure that the filling stays well within the first turn of the roll. 

Go ahead and roll it all up.

Repeat with the remaining bread slices. . Wrap up the tightly rolled bread slices with filling in a clean, damp kitchen towel. I used my cheese cloth, folded over twice for enough thickness.

Set aside for about 15 mins.  this makes the bread moist .now  butter up the rolls well on all sides. Lightly roast in a pan until all sides are browned. Cut up and serve with tomato sauce

Fruit chat
	Preparation Time:  7 min Cooking Time :  25 min

Recipe of Fruit chaat
Ingredient Name	Unit	Quantity
All-Purpose Flour (Maida)	number	1
Apple	number	1
Lemon Juice or Orange Juice	drops
Black Pepper Powder (Pisi Kaali Mirch)	tsp	1/2
Cumin Powder (Pisa Zeera)	tsp	1
Guavas	number	2
handful of Grapes	to taste
Peach	number	1
Pear	number	1
Pomegranate	number	1
Salt	pinch
Sugar	tsp	3-4
Tangerine or Orange	number	1
Directions | How to make Fruit Chaat
In a large bowl, chop all fruit in small pieces. Add sugar, cumin powder, lemon or orange juice, salt, and black pepper powder. Mix well

POTATO TOAST

POTATO TOAST

Preparation Time :20 mins Cooking Time :20 mins               INGREDIENTS
For Vada MAGGI Tomato Chatpat Sauce 6 tbsps Oil 2 tbsps+ 2 tbsps for frying Cumin seeds 1 tsp Mustard seeds 1 tsp Curry leaves 1 sprig Ginger paste 1 tsp Garlic paste 1 tsp Green chillies , chopped 2 Onion, chopped ½ cup (37.5g) Turmeric ½ tsp Potato, boiled 2(100g) Sprouts 100g Coriander leaves, chopped 2 tbsps Salt To taste For Garlic chutney Desiccated coconut 1/3 cup (50g) Sesame seeds 1 tbsp Garlic 6 cloves Dry chillies 2 Roasted Peanut 2 tbsps For Coating Mixture Besan ½ cup (35g) Rice flour 2 tbsps Red Chilli powder 1 tsp Salt To taste Multi grain bread 6 slices
Method
1.  For the Vada: Heat 2 tbsps oil in a kadai, Add cumin seeds, mustard, and curry leaves, ginger and garlic pastes, and green chillies. Sauté for a minute. 2.  Add the chopped onion and fry till light brown; add the turmeric powder, sprouts and crumbled boiled potato and salt. 3.  Stir well. Add the chopped coriander leaves. Stir, adjust the seasoning and remove from fire. Divide into 6 and keep aside. 4.  To make the chutney: Dry roast the coconut till light brown, add the sesame seeds ,garlic and red chillies and roast for a minute. 5.  Add the peanuts. Stir. Remove from fire, and grind in a mixie to a coarse powder. 6.  Mix the ingredients for the coating and keep aside. 7.  Take a slice of the bread, sprinkle 1/6 the of the chutney powder. Spread one portion of the potato mixture. Smear 1 tbsp of MAGGI Tomato Chatpat sauce. 8.  Heat a non-stick tawa, smear some oil, and place the bread side on the pan and fry. 9.  Pour some of the coating batter (besan) over the potato mixture, carefully turn over the bread, spoon little oil on the sides. Fry till both sides are browned well. 10.  Remove. Repeat the same with the rest of the bread. 11.  Serve hot.

Black forest cake

BLACK FOREST CAKE
Preparation Time :30 mins Cooking Time :35 - 40 mins Serves : 12
Ingredients
MILKMAID Sweetened Condensed Milk 1 tin (400g) Butter 100g Maida 175g (1¾ cup) Cocoa 3-4 heaped tbsp (25g) Baking Powder 1 tsp Soda Bicarbonate 1 tsp Vanilla Essence 1 tsp Aerated soda 1 cup (150 ml) For Icing: NESTLÉ Premium Milk Chocolate 2 packs (50g) Tinned Cherries 1 small tin, destoned Cream 400g Icing Sugar/Powdered Sugar 2 level tbsp
Method
1.  Pre heat the oven at 180° C. 2.  Grease an 8” diameter baking tin and dust it with flour. 3.  Sieve together maida, cocoa powder, baking powder and soda bicarbonate (sieve 2-3 times for better aeration). 4.  Soften butter (DO NOT MELT). Add MILKMAID and beat well. Add the vanilla essence. 5.  Add maida mixture and aerated soda alternately to the batter till all the maida and soda are used up. 6.  Pour the batter into the baking tin (8” diameter) and bake in the preheated oven for 35-40 minutes or till the tooth pick inserted in the centre of the cake comes out clean. 7.  Remove from oven, cool for a while. Loosen sides of cake, using a knife if necessary. Turnout over a wire rack/plate lined with cloth (to absorb moisture) and cool slightly before cutting horizontally into 2. 8.  Drain the cherries' syrup. Soak both cake halves with 5-6 tablespoons of cherry syrup. 9.  Whip cream and sugar over a bowl of ice and cold water, till light and fluffy. 10.  Sandwich the two layers of cake with 3-4 tablespoons of whipped cream and half of the chopped cherries. 11.  Cover the top and sides with rest of the whipped cream. 12.  Sprinkle generously with grated chocolate and top with cherries 13.  Chill and serve.